I don’t know if you have ever tried Amy’s Frozen Roasted Vegetable Cheese-less Pizza, but it is delicious. My only problem with it is that it is not gluten free. It was my plan to recreate that pizza by making a cauliflower crust, but then I remembered that I had a package of 2 frozen Udi’s gluten free pizza crusts in the freezer that I had been meaning to use. The cauliflower will have to wait a few days because I opted to go with Udi’s this time, and I was not disappointed.

These little crusts were so good and very convenient. When topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies you can’t go wrong!

Preheat your oven to 400° F and let your pizza stone heat up for about 30 minutes. While it’s heating go ahead and roast your pepper and your garlic. Peel your garlic and place in foil with a little oil and roast for 20 minutes with your pizza stone. For the pepper if you have a gas stove then you place the pepper directly on the burner that is on high, keep turning the pepper until most of the pepper is black. Then close tightly in a container for 30 minutes to let it steam. Take it out and the burnt skin should peel off leaving you with a soft roasted pepper.

Slice your onions long and thin then place in a skillet on medium-high heat with a tbs of olive oil and stir. Cover the onions and cook, stirring frequently, until soft (about 15 minutes). Then remove lid and reduce heat. Add ¼ cup of the vegetable stock and 1 tbs of Apple Cider Vinegar, salt and pepper and cook down until the liquid is gone. The onions will cook for about 35 minutes total.

When your pizza stone is finished baking take it out of the oven. If you are using an Udi’s crust then don’t worry about sprinkling it with corn meal but if you made your own crust then put some corn meal on your stone. Brush your garlic on the crust, then add your onions and all the rest of your chopped veggies.

When using the Udi’s crust you only need to bake the pizza for 6-7 minutes, the crust will brown quickly! Take it out of the oven and sprinkle with a little sea salt and pepper and enjoy!

five links…

I made these on Wednesday and they are seriously amazing. The only thing I did was add 1/2 tsp of xanthan gum, the recipe didn’t call for it but since it’s gluten free xanthan gum helps with the texture.

I was in the mood for muffins and and decided to add a little spice to my Banana Chocolate Chip Muffins. The recipe is almost the same just a couple of additions. Also please note that these muffins are Gluten and Dairy Free! I have been doing a little research on Xanthan Gum and how adding it to gluten free baking can really help with the consistency of the flour. It helps to replicate the structural components of gluten. I added a little to these muffins and I am so happy with how they turned out!

Here’s what you will need :

1/4 cup of canola oil

4 bananas

1 egg

1/4 cup + 2 tbsp of baking stevia

1 tsp of vanilla extract

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

3/4 tsp xanthan gum

1/2 cup of dairy free chocolate

1 cup of Bob’s Red Mills Gluten Free All Purpose Flour

1/2 cup of Bob’s Red Mills Brown Rice Flour

Yields 14 Muffins

Directions:

Preheat the oven to 350 degrees.

Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, stevia, and vanilla to the banana mixture. Stir in the xanthan gum, cinnamon, baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!